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Fillet of Veal to Roast
From Twentieth century home cook book, 1905
Serves 6
Serve with sliced lemon.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
364Calories
7 gProtein
14 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein7 g
Carbohydrates14 g
Fiber1.1 g
Sugars1.1 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol45 mg
Sodium1617 mg
Potassium143 mg
Calcium44 mg
Iron1.3 mg
Magnesium15 mg
Phosphorus117 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate21 mcg
Choline2.8 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 60. The excerpt below is the record exactly as published.
FILLET OF VEAL TO ROAST. Remove the bone. Prepare a stuffing of bread cruinbs and fat salt pork ; or, if you prefei it, butter and egg ; salt, pepper and sweet herbs, minced fine and well mixed. Stuff the place whence the bone was taken, and skewer the flap over the stuffing at one end. Fasten the other end with a skewer. Larder the outside of the ineat with fat ham or salt pork. Put a little water
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